It’s just past lunchtime and Hugh Fearnley-Whittingstall is already thinking about tonight’s family dinner plans. “I think we’re going to have cauliflower steaks with cauliflower cheese - my son loves cauliflower cheese,” he tells me on the phone from Devon. “I’ve just grown the most enormous cauliflower, probably the biggest one I’ve ever grown. I’ve had to stop short of the mentality of somebody growing vegetables for show.” No stranger to the vegetable patch, of course, the River Cottage founder has enjoyed having more time to tend to his crops during the pandemic, and also took the opportunity to add three farm animals to the fold.
Hugh Fearnley-Whittingstall on fasting, goat rearing and finding the positives of lockdown yorkshirepost.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from yorkshirepost.co.uk Daily Mail and Mail on Sunday newspapers.
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Aubergine dip, Koopa, crunchy spiced cauliflower and roasted garlic and sweet potato at Koocha (Image: BristolLive)
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Chefs at the 100-acre farm on the Devon and Dorset border are to serve-up freshly prepared three-course dinners during lockdown. But it will be for locals, who will have to pick up from the farm.
“I used to travel around the UK and give pubs and restaurants a new lease of life. “However, we’ve took the plunge on this and took it on as it’s got great potential. “It hadn’t had much love and needed deep cleaning, it’s like the village had lost a little bit of love for the pub so we’re taking on the challenge of getting families back when we can.
Alex Fletcher, Lauren Eames and David Moore outside The Fox Inn, Middle Barton “We reopened on December 11 and we were fully booked for the first weekend and then we had to close but we’ve been able to do takeaways since then.